Roasted Potatoes and Asparagus

By dashy_65

Ingredients

• 2 pounds fresh asparagus
• 1 T. olive oil, divided
• 1 1/2 lbs. unpeeled round red potatoes, thinly sliced
• 2 about 2 large
• 1/8 t. salt
• 1/8 t. coarsely ground pepper

Details

Servings 5

Preparation

Step 1

Snap off tough ends of asparagus. Combine asparagus and 1 t. oil in a bowl, and toss well to coat; set aside.

Spread remaining 2 t. oil evenly over bottom of 15X10 pan. Arrange potato slices in a single layer in pan, turning to coat.

Bake 400* for 28 minutes, turning potatoes after 18 minutes. Arrange asparagus in a single layer on top of potatoes. Bake an additional 10 minutes or until potatoes are tender and browned and asparagus is crisp tender. Sprinkle with salt and pepper.

cal; 148, fat 3.1, carbs 26.7, sodium 79